Posts Tagged ‘Lunch’

Lunch on the Go

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Here is a healthy example of lunch on the go. Do you pack your lunch daily?

This is a hodge podge of lettuce, grated carrot, chopped celery, 1/4 sweet potato, 1/4 avocado, 2 sliced strawberries & 4-6 ounces of Cod mixed up with whole grain mustard. This creates a balanced, tasty, easy lunch. TRY IT!

Tips:
*GLASS CONTAINERS – no bpa, keeps food fresh, washes easily, Costco $30
*Ice in a zip lock – keeps your lunch cold & fresh
*Cook an extra piece of cod when you are making your dinner
*Cook 3-4 extra sweet potatoes so you can chunk them up cold onto your salads
*Have the salad already made (no dressing)

I made this in 5 minutes. It is TOTALLY doable if you are PREPARED!!! There are ZERO excuses for last minute fattening lunch choices. EAT CLEAN = HOT BODY!!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Prep is Key to Success!

Planning out your meals ahead of time is key to losing weight and keeping it off. It will ensure you stick to the healthy lifestyle that you work so hard for. Take one or two days per week to make a few extra dishes that you can quickly grab & go.

Here are a few tips:

*Bake 3-4 sweet potatoes (40 min at 400 deg) and have them in your fridge. I chunk them up cold into my salads – YUM!

*Bake 3-4 organic chicken breasts and/or pieces of fish & refrigerate. Again you can chunk these up into your salads & stir-fry’s.

*Bake your fish with fresh cracked pepper & fresh lemon squeezed on top. Once it comes out of the oven add more lemon to flavor. (30 min at 375)

*Bake your chicken breasts with fresh cracked pepper & fresh squeezed orange on top. (40 min at 400 deg)

*Make a huge green salad. It should stay good for at least 3-4 days so make it big enough that you can “grab & go”.

*Boil 5-6 eggs so they are ready for an easy breakfast or an afternoon snack.

*Bake 1-2 extra butternut squashes (400 deg 40 min) as these are also great chunked up onto your salads or topped with leftover beef or chicken.

*Cut up veggies & put them into glass containers or zip-locks so they are ready to throw into your stir-fry’s and/or salads.

*Always make 1-2 extra portions at dinner – leftovers are the best for lunch the next day 🙂

*Make a big batch of salsa so you can top salads, fish, sweet potatoes, meat etc…

*GROCERY SHOP! Have easy veggies, meat that you can take out of the freezer, avocados, almond butter, spices & fresh fruit on hand.

Make TIME for this prep work. It will make your crazy week less chaotic & taking care of YOU is the most important thing you can do for your family.

CHEERS to good health!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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5 min Lunch

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Leftovers are key when you arrive home starving at your lunch hour. At dinner always bake an extra piece of fish or chicken, hard boil a few eggs, bake an extra sweet potato or butternut squash. Preparation is key!

Here is what I threw together:
Kelp Noodles (you can find these at your local health food store)
Few chunks butternut squash
1/4 avocado
1 tomato
Leftover green salad (lots of diff veggies)
Black & kidney beans
1/2 cup leftover spaghetti squash
Pepper
Coconut vinegar – 2 capfuls

This lunch completely filled me up! I had a GT Strawberry Kombucha and 2 organic carrot sticks dipped in raw almond butter a few hours later.

PREPARATION is key to eating clean & all it takes is adding to your dinner, storing in a glass container & throwing a clean meal together for the next few days.

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Another QUICK Lunch Idea…


Last night for dinner I made my favorite Split Pea Soup so all I had to do for lunch was heat up a small cup and top w/ my favorite nutrition flakes. Last night I also baked a spaghetti squash, used a fork to shred out the good stuff & refrigerated over night. I took the spaghetti squash & topped it with chopped tomato, 1/4 avocado, cucumber & green onion.  I seasoned with pepper & Bragg’s flakes.

ENJOY!

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Quick Easy Lunch

 

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Quick…Easy…Music To Your Ears???  And YEP I ate every bite!

Amy’s Lunch
1-2 cups chopped lettuce of choice (I used Japanese out of my garden)
1 small sweet potato chopped up (microwaved for 4 minutes or baked)
Cucumber pieces
1/2 cup Kelp Noodles
1 tomato chopped
1 carrot shredded
1/3 can organic kidney beans
1 strawberry chopped
Onion chopped
Pepper
Coconut Vinegar

 

Chop it all up, add to to your plate, top w/ pepper & coconut vinegar…YUM!

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